Butter tofu curry

Directions

• 1. Step 1Using a pestle and mortar, bash open cardamom pods. Pick out seeds and discard husks. Add fenugreek, cumin, cayenne, turmeric, cinnamon, garlic and ginger to the mortar, and grind into a rough paste.
  2. Step 2Heat butter or ghee in a large pan over medium heat and fry tofu until browned all over. Remove to a plate. Add onions and cook, stirring occasionally, for 10min, until softened. Add the spice paste and cook for a few min.
  3. Step 3Stir in the tomatoes, then transfer to a blender and purée until smooth (alternatively remove from heat and purée with a stick blender).
  4. Step 4Return sauce to the pan and stir in mango chutney and cream. Check seasoning. Return tofu to pan and heat through. Garnish with coriander and serve with rice, naan breads and mango chutney, if you like.